Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
Hand-Torn Noodle Turkey Soup
Korean-style hand-torn noodles add rustic, dumpling-like bits to this robust turkey soup that makes the most of holiday leftovers. The noodles are easy to make, no mixer or rolling pin needed. We brown the turkey bones to create broth with deep flavor and color. (And if you saved the turkey neck and/or backbone, toss them into the pot, too.) You can pick meat off the simmered bones to add to the soup and/or use leftovers that were carved on Thanksgiving. A little Dijon mustard and turkey gravy—if you have any extra—are great flavor enhancers.
4 to 6
Servings
Tip
Don’t forget to partially cover the pot when simmering the broth. If left uncovered, too much liquid evaporates. However, if the pot is tightly covered, the broth will be weak and watery. Monitor the simmering and adjust the heat as needed to maintain steady but not vigorous bubbling.
2¼ hours
50 minutes active
Ingredients
-
2 - 2½
pound roasted turkey carcass (from a 12 to 14 pound roasted whole turkey
-
2
teaspoons extra-virgin olive oil
Directions
-
01Cut or break apart the turkey carcass so the bones can be browned in a pot. In a large Dutch oven over medium-high, heat the oil until shimmering. Add the turkey bones and cook, turning and stirring, until well browned, about 3 minutes. Add half the leeks and 1 teaspoon salt; cook, stirring, until the leeks are wilted and lightly browned, about 2 minutes. Add 3 quarts water, the garlic and bay. Bring to a boil over high, then reduce to medium-low and simmer, partially covered, until reduced by about one-third, 1 to 1¼ hours.
Reviews
November 30, 2025
Fantastic use of turkey carcass
Delicious! The broth with the leeks was delicious on its own but the mustard and gravy really took it up a notch. The hand torn noodles were so easy and delicious, very al dente, that I wish I made a double batch. I will use this technique for future soups. Great recipe, try it!
November 29, 2025
Quite an upgrade!
I looked at half a dozen turkey carcass soups before deciding on this one. Might be the best after Thanksgiving soup I have ever made! The Dijon + gravy gave the broth incredible depth of flavor, and the hand pulled noodles made the dish feel upscale yet rustic at the same time. I did not have leeks on hand, so substituted red onion, which worked quite well. Definitely adding this to my Thanksgiving recipe collection! A keeper for sure!
November 29, 2025
Tremendous hit on Friday
—made in stockpot
This recipe went over smashingly on the Friday after Thanksgiving. Added a pinch of rosemary, an extra carrot, and a little extra chives during cooking. Also used an 18 pound turkey carcass along with an extra cup of water which meant slightly more bone browning time. Otherwise followed the instructions to a T. The noodles were a particular hit. Fantastic recipe for an extended family that would not normally be “adventurous. ” Everyone was shocked at how much they liked it. Would love to see more Milk Street recipes designed around leftovers; using already cooked turkey was really just great.
December 1, 2024
Broth amount
Question - approximately how much broth does the first part of this recipe make? I found this recipe after I had used a different method of making the stock.
January 20, 2026
Great Leftover Turkey Soup
The noodles in this recipe are awesome. Toothy and they don’t disintegrate over time. Only change if I made this again would be to give the noodles a little more flavor. Maybe use a bit of chicken powder. I am saving this recipe for future Thanksgiving leftovers.
Become A Subscriber To Rate and Review All Our Recipes.
Please Log in or join today for $1.
